On a hot summer's day, there is nothing better than a chilled glass of rosé wine. With an increasing demand for lighter, reduced oak and lower-alcohol wines, rosé is becoming trendy. According to the Conseil Interprofessionnel des Vins de Provence (CIVP), French rosé consumption has tripled over the past 23 years. Rosés are made all over the world, although 75 per cent are produced in Europe. Overall, rosé accounts for 10 per cent of world wine production.
Rosé wine can be made by various methods. The pink colour comes from contact with black-skinned grapes and grape juice in a process known as maceration. The intensity and depth of colour depends on how long the juice is in contact with the skins. It may have a shorter time with grape varieties such as cabernet sauvignon, which have darker pigments and higher tannin levels compared with grenache, which have thinner skin and lighter pigments (anthocyanins). The juice is separated from the skins, and the wine is fermented the same as white.
Another method is saignée or bleeding. A portion of the juice after crushing is separated after maceration and fermented. A third method is to blend a small portion of white wine with red wine. This method is not permitted for table wines in France, but may be used in the production of rosé champagne.
